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Made this with chicken thighs for an easy weeknight meal. Served with scallion rice also from this site. The flavors were nothing new, but it made for a nice change of pace from the usual weeknight chicken dinner.

An absolutely splendid marinade for a whole
chicken, bone in chicken thighs, or pork chops.
Real maple syrup can be substituted for the brown
sugar. Kick it up a notch with a tablespoon or two of chile-garlic sauce. Quick to make and consistently earns rave reviews at parties when grilled.

I'm not a beer fan, but the combination of beer with soy sauce is interesting. I used 1/8 c dark and 1/8 c light soy sauce and mixed all the ingredients together and cooked right away, didn't marinate overnight and still the chicken was very flavorful and not salty at all.

This was excellent. I marinated it overnight and cooked it in a covered roasting pan until the last 30 minutes. I use either fresh cilantro or basil in the marinating stage. Also, substitute fresh lime instead of lemon-lime goes better with the asian flavors. The chicken was moist, flavorful and absolutely delicious. My family said it was one of the best chicken they've ever had and they're extremely picky!

I made this pretty much as directed, but at the low end of the marinating time range. It was good chicken, but the beer flavor was a little strong and didn't quite seem to mesh with the other flavors. If I made this again, I would replace the beer with 6 oz of Chinese stock and 6 oz of sake for a more authentic Asian flavor.

This was very good, but not as great as I had hoped. I prepared this for guests and they complimented me on it, but I felt that it was more out of courtesy than a genuine lip-smaking delight. I marinated the chicken for 5 hours, which I thought should be sufficient time. The sauce had a fabulous smell, and a good flavor, but it didn't turn out like the other reviews indicated - in fact, without the sauce the chicken was just.... well, chicken.

OK -- I had to stop myself from devouring the whole chicken. I marinated the chicken for 24 hours. My changes: I used cut up chicken and occasionally basted; used only half the marinade (I only wanted the chicken); and I broiled the chicken during that last minute of cooking to yield a crispy skin (thanks to the cook from Akron for the tip).

What a surprise! This was soooo goood. At the end of roasting the chicken I turned the broiler on for a minute to brown and crisp the skin. Then, when I made the reduction sauce I added a can of well drained straw mushrooms and some half and half. This was sooo easy to prepare, looked wonderful and tasted GREAT!

My first thought was that the combination of beer and soy sauce must taste BIZARRE, but I trusted the other reviews, and tried it anyway, and I'm certainly glad I did! I used chicken legs instead of a whole chicken, and marinated overnight. The flavors worked wonderfully together. The only problem I had was that I had no pan juices left after roasting to make a sauce with - I probably had it in the oven for a bit too long. But this recipe is definitely worth trying!

I hate to sound so kleshaish (not sure I spelled that right) But OH MY GOSH! Took advice from other reviewers and cut the soy by half, took the chicken out of the marinade about 10 min. before finished and let it brown so skin was nice and crispy. Also reduced the marinade by half and added just a touch of fat-free half & half. Served the chick with the sauce and wild rice. WOW! This one just kicks butt! For the person who was worried about using the marinade for a sauce...as long as you cook it to the proper temp..which you will if you boil it during reduction, don't worry, any bacteria will cook away! Can't imagine wasting any of this great marinde! Thanks again to all you great cooks who went before me for your fabulous suggestions. You guys are great at-home-chefs@

I am always leary of reducing a marinade (especially one that had a chicken sitting in it for 24hours!) to use as a table sauce. This recipe does create a very attractive, succulent bird, but the reduction is too overwhelming and like I mentioned, a somewhat dubious health practice. I would try again, making some marinade separately to use for the sauce, add some chicken stock to dilute, then thicken before serving.

The recipe was easy to follow and the chicken smelled and tasted great. I would probably try to get a larger bird as we all prefer the white meat. I made a stock out of the remains which turned out terrific.

This is a wonderful change of pace for roasting a whole chicken. The flavors are perfect together and they penetrate every part of the bird. I've already given this recipe out to several friends and they love it! I can't wait to prepare it again.

Very very tasty! I just started cooking stuff other than oatmeal & scrambled eggs (I'm in college), and this recipe was easy to make and didn't take long (other than marinade time). Used Braggs liquid amino acids (from health food store) in place of soy sauce, as well as some homebrew pilsner (only used 1/4-1/3 cup amino acids, but replaced liquid shortage with a little extra beer) and it turned out perfect! Is definitely on my "impress a guy that you can cook well" list.

This is a great recipe! I made exactly as written and had no problem getting the skin crispy and golden [make sure to turn the bird over if using whole chicken]. Also, make sure to use a full bodied beer [all I had on hand was Pete's Wicked Ale and it worked fine].
I travel to Hong Kong and China frequently [over 50 times], and this is the first recipe I have found in the West that properly captures the subtlety and complexity of flavour that is the key to Chinese roasted meats. What a pleasant surprise. Do yourself a favor and try it, I couldn't have been more pleased.
Serve with a very delicate long grain white rice such as texmati, basmati or jasmine and a quickly stir-fried chok choi with a little oil, oyster sauce and water.